Black Paella

Olive Oil 2 ounces
Shrimp ½ pound
Squid 1 pound
Scallops ½ pound
White Onion, finely chopped 1 each
Garlic, minced 2 cloves
Bell Pepper, diced 1 cup
Arborio Rice 1 ½ cup
White Wine 4 ounces
Squid Ink 1 tablespoon
Vegetable Broth 6 cups
Saffron 10 treads
Paprika 1 tablespoon
Tomatoes, diced ½ cup
Parsley, diced 1 bunch

1. Heat a large sauté pan over medium high heat. Add the olive oil, shrimp, squid, and scallops and cook until lightly brown.
2. Add the white onion, garlic and bell pepper. Cook until translucent.
3. Add the Arborio rice to the pan and coat in the olive oil. Add the white wine and squid ink.
4. While stirring the rice constantly with a wooden spoon, add the vegetable broth. Saffron and paprika.
5. Bring to a simmer and cook over a low heat until rice is tender, adding stock if necessary.
6. Add the tomatoes and parsley cook for one minute and serve.

Serves: 4